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Is there anyone who is baking german-style pumpernickel breads who would share tips and methods with me? I've been baking 100%...
I don't use my starter all that often, Me mate an I are older and conscience of both Carbos and calories. I tossed my old starter...
Hey everyone! My sourdough adventures have just begun, and I could really use some tips! So far, I used recipes from Paul...
Hi there. i am a complete novice to the sourdough "club" and really want to get cracking on making a loaf of bread with my...
Hello! I've started baking a few monts ago, but only made my first sourdough last month. I am now on my third batch and I find it...
What is the benefit of waiting before adding salt? I mix it in with the second lot of flour but occasionally forget so have to...
Hello, I have a question about the starter ball method...I have some I put in the fridge approximately 5-6 weeks ago and some...
Hi there baker friends, Have been baking for a year now, but have a problem. Recently purchased a new oven and goes well. However...
A days baking from an Alan Scott Oven that i built for a mate... 10 loaves of natural Levain Sourdough Bread...doesnt get much...
So I baked my 2nd round on sourdough! Here a brief recipe but it's quite simple. I'm old school and will never bow down to scales...
Hi all, I have a query for those who may have answer for me. When i work out my ingredient weights using BP, do i need to...
I have started my first sourdough starter. It is bubbling but not a great deal. I have refreshed it once but it still seems slow...
I'd love some second opinions on my loaves. I am pleased with almost all elements of them (flavour, texture, crumb) but they...
Hi, First I have to say what a great site – really good resource – I’ve had a look through quite a lot of posts and picked up...
Hi there everyone. Recently finished a baking course at Red Beard Historic bakery and have been starting my leaven/wort over the...
A good all around dough for french loaves, baguettes, and pretzels.Read more
Please would anyone be willing to share a reliable recipe for a rye crispbread? I want to make something similar to Scandinavian...
Hi guys, I'm new on here but have been reading many posts find people on here so helpful! What a great site! I'm more or less on...
I've seen a few references to hydration and noted a good explanation at Shiao Ping's recipe entry. "Bakers percentages are...
Hi all, I baked a sourdough loaf yesterday having followed the recipe and instructions. My loaf turned out with a nice crust but...
Can anyone share ideas regarding the large ruptures appearing in a recent sourdough bake? I think its moisture content but could...
I have been successfully been making sourdough for a couple of years and find that recently i have somehow gotten large holes in...
Every now and then I produce yeast donuts and always end up with some left over cuttings. I do not want to scrap the cuttings,...
Hi guys, I read in a magazine yesterday that salt is needed in a sourdough to suppress the bacteria that chew out the proteins,...
I have made a couple of loaves with a linseed soak and they turned out really well, what I want to know is how to make the seed...
